Mandarin Wine, The Project

All quiet on the calving scene but not so quiet on the irrigation scene. The boss rang yesterday to say he had left the irrigator running and it would shut down in two hours and the smaller non-irrigation pump was set to "Auto" and would cut in to maintain supply to the troughs. 19 hours later the following was discovered. The irrigator had not reached the end of its run because one of the propulsion jets was blocked slowing its progress. Because it had not reached the end of the run the automatic water cut off switch had not been triggered before the main pumps timer finished and the small trough pump engaged. The small trough pump is not capable of driving the irrigator but is capable of pumping a large amount of water out of every orifice of the irrigator. One large section of that paddock has now been flood irrigated.

The only reason there has been no attempt to make Mandarin wine is that very few Mandarins are required by any of the recipes found. So a pointless exercise if the objective is to use up a mountain of surplus fruit. On its own the fruit had a Brix of 13.4 which is just under half of the sugar level needed to make a good wine. Hence why all the recipes included all sorts of additives to lift the sugar levels. Until today. While listening to a wine making podcast the solution was delivered. A guy in the USA was explain how he made 3 gallons of Chilli wine by freezing the juice to extract the water and concentrate the sugars.

The downside of Mandarin wine is peeling all the fruit. Fortunately this variety (Imperial) has a loose skin which comes off easily. To make a trial 2 litre batch the target was 4 litres of juice - doable. And so now the freezer is performing the first stage of what will be a trial batch of 100% Mandarin juice wine. 50 ppm of Potassium Metabisulphite was added after pressing to slow oxidation and spoilage. The pH came in at 4.2 which is not acid enough as it will be treated like a white wine. Calculated and added some Tartaric Acid to drop the pH to 3.5. Also kept some juice unadulterated in case a later dilution is required.

Lots of leftovers



Pressing Mandarin with the small screw press

The Project has now reached the point where it can be named even though far from finished. A home made egg incubator. Unless the electrics could be made to work it wouldn't have seen the light of day. The recycled computer fan works perfectly using a charger from a long defunct power tool. Both thermostats retrieved from dumped hot water systems failed to make the grade. One didn't have an adjustable mechanism and the other which did couldn't work below 50 degrees C. Salvation came from the old washing machine which died some years ago. It was dismantled and recycled except some components were kept - in case. One such component was the thermostat and it works perfectly.

The current status is the basic shell is finished and all the electrics have been sourced and tested. Next stage is finishing  the lining and installing the electrics. After that its just the internal mountings which include an access draw to top up the humidifier and a manual egg rolling mechanism accessible from the exterior. If the labour content is calculated at $1 per hour it probably would have been cheaper to buy an incubator off the Web but not as much fun.

Basic Carcase

Lid with Observation Window

The frame is timber from a pallet. The cladding is from recycled Masonite. The insulation is recycled foam and roofing film. As mentioned all the electrics are all recycled. The only purchased items will be the dual low watt light globes for heating and the screws for assembly.

A Good Tip in Cheese and Wine Making

Tomorrow will be a 3 am start as Jean arrives back from Stanthorpe at 5 am courtesy of the bus at Maitland station. It's still nice to enjoy the morning routine of coffee and blogging before moving into the day hence the 3 am start which will allow time for this before the 40 minute drive. The herd checking has been adjusted to an afternoon chore over the last couple of days to take the pressure off the morning.

Sunday was a spectacularly sunny day although a bit cool in the morning. Rather than rush down to the workshop and work on my project in a freezing shed the time was spent making Camembert and watering the gardens. Then when the sun had brought some warmth into the atmosphere it was down to the workshop.

There has been this tendency in my workmanship to rush things and bugger them. The solution discovered recently is to play podcasts into my ear buds. For some reason the multi tasking slows me down. Having used up most of the http://www.abc.net.au/radionational/, http://sshomestead.com/, http://www.saveourskills.com/, http://www.thesurvivalpodcast.com/ and all of http://www.littlegreencheese.com/ the search for something entertaining and useful has fallen on Wine Making ( http://www.learnoutloud.com/Podcast-Directory/Sports-and-Hobbies/Cooking-and-Wine/Wine-Making-Radio-Podcast/6799) . And this has been a real bonus. So many new ideas and techniques have been floating through the ear buds its come down to having a pad and pen at the ready to jot down notes.

Now to the big tip. In wine making there is this golden rule that  when adjusting a batch of grapes, must, wine etc.  NEVER EVER do the adjustment in one step. Better to calculate half the adjustment, do the adjustment and measure the result before making up the difference. It's very easy to add more but very difficult to take some out. The confession here is that in making the Camembert that advice was not followed and the end result is undetermined and will become clear in a couple of weeks. The cause: when adjusting the temperature of the curds and whey from 32 to 35 with the addition of warm water rather than do it gradually I dumped a jug of really hot water in into the container in one big motion assuming it would with some vigorous stirring work perfectly. Well it did work perfectly to raise the temperature to above 40. How dumb!

The texture of the curd was a lot closer to Mozzarella than Camembert. Will wait and see.

Wire Twitch Knot

Well it's obvious that it takes two to run this place and achieve any forward progress on the list of non-chore jobs that need attention. The bulk of the day was just doing chores although managed 2-3 hours in the workshop working on a project. That was probably self indulgent as there are lots of higher priority jobs. But what the hell it was Saturday.

One of the most useful things that can be done with a piece of wire is a Twitch also known as a Cob and Co knot. The lovely thing about this knot is that the only tool is a small bar which could be a screwdriver, hardwood stick or even the handle of a pair of pliers (don't do it with insulated handles). The knot is easy, quick and strong. A lot of tension can be exerted with little effort.

Take a piece of wire twice the length needed and bend in half

Wrap around the items to be pulled together and insert a bar in the loop holding the other end with your hand.

Use the bar to twist the loop around the wire you are holding. The twisting will pull the wires tight around the object.

Don't over tighten as the wire can break

Raising Chickens - the book, Tracking things you learn about vegetables

A couple of long days. With an early start yesterday it was a late 10 pm finish after dropping Jean off at Maitland railway station to catch the bus to Stanthorpe for her mum's 80th birthday. An even longer stretch for Jean with the bus arriving in Stanthorpe at 5.30 am. As it is a surprise visit there will be some time to kill before knocking on an unsuspecting door. The train would be a nicer journey - except it stops at Armidale and a bus takes you to Tenterfield where you are stranded an hour from Stanthorpe. And then of course it is possible to drive.

Being alone means the chores have doubled and so an early start again checking cattle, moving irrigators and finish a run of fence before the weekend. It was 6 pm before the fire was started and fortunately there were a few leftovers in the refrigerator which could be warmed.

Can't not mention a book that Jean picked up at Tocal Field Days this year which has not left the bedside. "Story's Guide to Raising Chickens" by Gail Damerow. This is a real gem. Even I was surprised at the level of detail and breadth of coverage. I 've been toying with the idea of building an incubator after listening to a podcast from Self Sufficiency Homestead. Well look no further than this book. Over 30 pages of detail on everything you need to know about hatching eggs including temperature and humidity charts. What a phenomenal reference book. And not having a tablet means that the book can be propped up in the workshop. Also not having a printer means any material on the web has to be scribbled down if it is to be taken away from the laptop. Sometimes the old methods of access to information are useful.

Another journal kept here is our Vegetable Book. An double exercise page is devoted to each type of vegetables or fruits grown. Whenever a new tip or idea is successful it is noted against that vegetable. Over time a planting and growing guide is built up which can be referenced easily for a review. In the past it was a matter of referencing half a dozen or more vegetable growing books to freshen the memory on those difficult to grow or try and remember the changes made last time which contributed to a particular success. Not any longer, slowly a one stop visual guide has been building.

Pantry Essentials Part 2, Property Planting Plan

When the Orchard was planted, a rough plan was drafted showing which fruit trees were in which row. Recorded was the particular variety, planting date and when the fruit would mature. Even though some trees needed a pollinator they were separated from their pollinator (where possible) by a different species. This is just a precaution against disease spreading too quickly. The plan has been added to and adjusted as needed (everything is in pencil). It has proved a real asset over the years to know specific varieties especially when adding or replacing trees in the Orchard. When selecting what to plant reference was always made to a maturity calendar which showed what fruit would be available in what month. That way it was possible to plant an orchard where in (almost) every month some fruit was ready to eat.

Originally the trees were planted 5 metres apart in each row and the rows also 5 metres apart but using a diamond pattern. Well this turns out to be not enough - even on rocky ground. If it were to be done again separating the rows by 10 metres would be better especially now that the tractor can't be used in the Orchard as the trees have done far better than expected.

Property Planting Plan

Pantry List #2 - Essential Staples

What couldn't you live without.

Milk - Apart from making cheese yoghurt and butter the cats and dogs love their milk as well two legged people who love their latte. Raw of course.

Yoghurt - This is eaten almost every night. Sometimes made whole milk sometimes from skimmed.

Butter - Always used on the scones or toast. Well cultured unsalted for maximum flavour.

Cheese - Melted cheese on toast, grated over an omelette or just a nice runny Camembert with a glass of wine. It is a staple. As many varieties as possible. Should be treated like wine.

Wine - The perfect digestive. Red obviously better but a cool glass of white on a sunny day in the garden or a glass of sparkling to celebrate a lovely day - what a pleasure. Make your own and enjoy the experience.

Coffee - Some of us can't start the day without one and what use is a morning tea scone without a latte.

Tea - Black, white, green or herbal it is a must.

Olives - A bowl of these with herbs or coarse salt with the evening aperitif.

Eggs - If what to have for dinner is a blank spot in the mind turn to the egg basket for inspiration.

Cider - Home made hard Cider or Perry brings visions of a peasant life in rural France amongst the myriad of cheeses and piles of locally grown vegetables and the sun warming the back as you relax after a hard day working the good life.

Beer - Australian Summer's demand this refreshing home made crispy dry fizz to lift the spirits and take the edge of thirst.

Fish - Omega 3 is good for you. Can be expensive at the fish co-op depending of your choice. Our staple in the freezer is skin on Hoki in shatter packs of 6.8 KG, 4-6 ounce fillet which works out at less than $7 a KG. Deep sea, cold water off New Zealand's  south coast.

Nuts - Some home grown Macadamia or Almonds or just some bulk bought peanuts. Raw or roasted with your own preferred flavouring can take the edge off the complaining stomach during the day. Also a great filler for chocolate bars or dressing for Asian dishes and let's not forget sate or peanut butter.

Mussels - Another Omega 3 rich food. Mussel meat by the KG ex New Zealand is extremely cheap. At the wholesaler it's going for less than $10/KG. Terrific in stir fry or Marinara.

Oysters - Straight from the grower, freshly harvested, unopened. The pure taste of the sea is incredible. Just a hint of Lemon or Lime juice to make sure the maximum goodness is extracted. Iodine, Zinc, Iron all that goodness and pleasure. Don't forget the cold beer, wine or cider to wash it down.

Coconut Milk/Cream - Especially useful if you've been a bit heavy handed with the chilli. It just adds another dimension to those hot spicy dishes.

Sauerkraut - Such a nourishing traditional food should always be on hand in the form you prefer.

Honey -  Pollination is not the only things bees provide. In moderation a reward especially with thick yoghurt and some nuts. And if you have too much there is always mead.

Pantry Essentials, Garden Activity Diary

The bulk of our day was taken up with checking cattle, setting up and adjusting the irrigation and some more fencing. With the cattle we did a complete audit of all of next door's herds which took a little extra time but the dogs enjoyed the extended walk. We did manage a few odd jobs about the house but were interrupted by a call from a concerned neighbour down the road. A calf seemed to be isolated from the herd of 7 on the river. A quick trip and the calf was reunited with its mother.

We all have different pantry essentials that we keep in stock to ensure a nourishing meal can be prepared. Our list is broken into two groups. The first is "The Basics" which are ingredients used in almost every dish to build flavour and texture. Each list was compiled by looking in the refrigerator and the pantry and listing those items which were either used daily of at least a number of times each week. This is the first list.

List #1 - Basics

Olive oil - used everywhere, cooking, dressings, oiling the butchers block, remedies.

Stone ground flour - The BD grains are ground as needed and used for sourdough bread, pasta and coatings.

Tomato Puree - Sauces, stews any dishes needing tomato flavouring.

Tomato Dried - These are kept in Olive Oil and blended with the Puree if a more intensive flavour is needed. Also finely chopped and added to salads when fresh tomatoes are out of season.

Fish Sauce - A little in almost any dish adds another dimension. The secret ingredient.

Salt - Mostly used for cheeses but Sauerkraut needs a little. Rarely used in cooking that is the job of Fish Sauce. But you can't beat salt sprinkled on freshly picked Tomatoes and Cucumbers.

Pepper - On some foods this just makes a huge difference. Socca is nothing without its Pepper.

Pulses - What would we eat on our fast evenings if there weren't beans and lentils. And no chickpeas means no Socca. Some of the most nourishing Winter dishes start with these.

Vinegar - Tossing up whether to include this one. Yes it is useful but you can get away with a Lemon or Lime but then if preserving or cleaning this I suppose is mandatory.

Garlic - Other than ice cream in what dish wouldn't you use this.

Onion - As above but vary the cut depending on what needs to be achieved e.g. finely chopped for cooking, rings for frying, half rings and thin for salads.

Ginger - Now here's one that can be included in ice cream.

A useful tool for gardening is recording when certain activities are performed. Our journal has two types of pages. Each double page is either a "Month" summary or a "Week List" At the commencement of every month is listed essential tasks that must be finished that month e.g. in July shallots must be planted. Each of the subsequent double pages is allocated to each week of the month where details of major activities is recorded. The pages are added to every year building up a multi year log of activities. Useful in tracking when the first Tomato is harvested, how many years the Asparagus has been in the ground etc.

Everything is recorded in pencil to allow for corrections.

Monthly Activity Page

Weekly Tasks Completed Page

Pumping Water, Sauerkraut Taste Off

Just the usual chores with cattle this morning although now only checking two herds for births of which there was one over the river. The westerly wind stayed all day and the boss over the river asked to have some paddocks watered that he had fertilized at the weekend.

The property over the river now has underground irrigation pipes extended throughout the 80 acres. Dragged out the irrigator and set it up in paddock #1 which will require two runs od about 200 metres with a 50 metre spread. The second run will do half of paddock #2. That means only three runs in total then a relocation to do three paddocks down by the river. Each 200 metre run takes about 15-20 hours. The speed depends on how often the hose is adjusted. The irrigator drags the hose as it goes. The longer the section behind the irrigator the slower it gets. Usually an early morning start with an adjustment at midday and on dusk will get the run done in 15 hours otherwise its a slower run and more water.

Coincidently we needed to pump up some water from our dam as the holding tank was close to empty and with the winds the gardens needed a light water.

Started the oldest pump first. This ancient Honda engine is about 20 years old but still keeps working despite blowing huge amounts of smoke for the first 10 minutes. We have had another commonly known brand as the second unit but it packed it in within 5 years and was replaced by another Honda. Can't speak highly enough about this brand. Easy to start and indestructible.



The 20 year old Honda engine blowing a bit of smoke at the beginning but running well

The newer backup Honda and piston pump

As there was no rain forecast both pumps were started which will fill the 5000 gallon tank over the next 6-8 hours. We use piston pumps because of the simplicity of repair and maintenance.

Speaking of maintenance, to save walking 500 meters back up a steep hill to the workshop a small waterproof toolbox is kept with the pumps. It contains all the tools needed for these engines and pumps as well as the spare parts for maintenance and quick repairs. Usually the only repairs is a replacement of the leather cups.

A few tools, spares and a rag for clean up



Aging and rust covered toolbox but still waterproof.

The only other item needed at the dam is a mode of transport if the inlet pipes need any work. The last time it was used was about 6 years ago when new flotation drums were put on the inlets. 

Rather large but it was cheap second hand.

Flotation drums and you can see the inlet pipes vibrating which demonstrates all is as it should be

 

Used up the sauerkraut in the kitchen refrigerator this morning. It was time to taste test some of the Nourishing Traditions batches that were stored in the spare refrigerator.

Latin American:
Ok but nothing flash to distinguish it i.e. not as spicy as a Kim Chi. May need to play with this one a bit.

Japanese:
The soy sauce comes through which gives it a distinctive taste. OK but again nothing flash.

Plain with Caraway:
Good texture and the Caraway really adds good distinction. My pick of this bunch.

Korean:
Tastes like Kim Chi. Good background heat and texture. Ok.

No complaints about any of them, all acceptable. Possibly our taste buds are more attuned to stronger flavours.